Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,000.00 - $79,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
meal discounts
Job Description
The Arizona Grand Resort & Spa is a renowned luxury resort that offers exceptional guest experiences through its comprehensive hospitality services. Nestled in a stunning location, the resort prides itself on delivering genuine hospitality, comfort, and memorable experiences for every visitor. The resort’s leadership and team members are committed to treating each guest with respect and professionalism, creating an inviting atmosphere that encourages guests to return repeatedly. At the Arizona Grand Resort & Spa, the culture revolves around core values encompassing hands-on and heartfelt service, sincerity, focus, collaboration, curiosity, and conscientiousness. These pillars form the foundation of the workplace environment... Show More
Job Requirements
- High school diploma or equivalent
- three years experience as banquet chef or sous chef in luxury hotel
- graduation from accredited culinary school preferred
- Maricopa County Food Service Worker Certification
- ability to work in confined spaces
- ability to perform duties in extreme temperatures
- ability to work on slippery and wet surfaces
- proficiency in English
- strong math skills
- ability to meet deadlines
- knowledge of menu development
- knowledge of cost and wage control
- ability to analyze and forecast payroll
- preferred Spanish language skills
- dexterity for food machinery
- ability to lift up to 400 lbs
- leadership and supervision skills
- strong communication abilities
- ability to stand, walk or sit for long periods
- customer service skills including patience and diplomacy
- ability to detect emergencies and ensure food quality
- artistic flair for menu design
Job Qualifications
- High school diploma or equivalent preferred
- graduation from accredited culinary school preferred
- three years as banquet chef or sous chef in high-volume luxury hotel environment
- Maricopa County Food Service Worker Certification
- ability to work in confined spaces
- ability to perform duties in extreme temperature ranges for long periods
- ability to work on slippery and wet surfaces continuously
- proficiency in reading, writing and speaking English
- strong mathematical skills to interpret reports and budgets
- ability to meet deadlines and follow up on assignments
- extensive knowledge of creative menu development, marketing insight, cost and wage control
- thorough knowledge of food products, standard recipes, and preparation including ethnic and fusion cuisines
- ability to analyze and forecast data for payroll and production control
- preferred additional language skills (Spanish)
- finger and hand dexterity for operating food machinery
- physical ability to lift and move goods up to 400 lbs
- leadership skills to supervise large staff and achieve goals timely
- communication and meeting facilitation skills
- ability to stand, walk or sit for extended periods
- effective customer service skills requiring patience, tact and diplomacy
- ability to observe and detect emergency situations and distinguish product quality
- artistic ability for theme menu creation
Job Duties
- Audit food storeroom items to maintain consistent quality and ensure health code adherence
- enforce safety procedures and cleanliness
- train, supervise, schedule, and participate in activities of chefs, cooks, and stewards
- maintain productivity standards, cost controls and forecast needs
- monitor staff performance, product quality and production flow
- analyze client feedback and implement improvements
- maintain rapport with hotel staff for efficient operation and service
- assist in creating and implementing banquet and lobby grill menus based on food trends and regional tastes
- collaborate with Executive Chef and Executive Banquet Chef on innovative menu selections for events
- review event orders and create product requisitions considering waste, function size, demographics, cost, and inventory
- perform banquet saucier work and Garde Manger support as needed
- execute other tasks assigned by Executive Banquet Chef or Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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